1Preheat oven to 200°C (400°F). In a small bowl, whisk together maple syrup, soy sauce, 1 tbsp lime juice, Sriracha, garlic powder, and a pinch of salt and pepper for the salmon glaze. Place salmon fillets on a baking sheet lined with parchment paper and brush generously with the glaze.

2Cook quinoa: Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Stir in 1 tbsp lime juice and chopped cilantro.

3While quinoa cooks, prepare plantains: Heat 1 tbsp olive oil in a non-stick pan over medium heat. Add sliced plantains and sprinkle with smoked paprika. Cook for 2-3 minutes per side until golden brown and slightly crispy. Remove from pan and set aside.

4Bake salmon for 12-15 minutes, depending on thickness, or until cooked through and easily flakes with a fork. You can brush with additional glaze halfway through cooking.

5Prepare avocado crema: In a small food processor or with a fork, mash the avocado with Greek yogurt, remaining 1 tbsp lime juice, and a pinch of salt and pepper until smooth and creamy. If desired, stir in red pepper flakes.

6Assemble bowls: Divide the cooked quinoa among four serving bowls. Top each with a maple-glazed salmon fillet, a portion of crispy plantains, and a dollop of fresh avocado crema. Serve immediately.